Gingerbread Pancakes

Gingerbread Pancakes Gingerbread Pancakes
  • 10 min prep
  • 30 - 40 minutes
  • 130 calories
  • $0.21
  • Vegetarian

Ingredients


Makes: 16 - 18 pancakes
  • 2 C (500 ml) all-purpose flour or half white and half whole-wheat flour
  • 1/4 C (06 ml) sugar
  • 1 tsp (5 ml) baking Powder
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) Sea Salt (Grinder)
  • 1 Tbsp (15 ml) gingerbread spices
  • 4 large eggs
  • 1/3 C (80 ml) melted butter
  • 1 C (250 ml) skim milk
  • 1 C (250 ml) low-fat yogurt
  • 3 Tbsp (45 ml) molasses

Preparation


 
  • Whisk first 6 ingredients in a mixing bowl. Set aside.
  • Whisk eggs, butter, milk, yogurt and molasses in a second mixing bowl.
  • Add dry ingredients to liquid ingredients, stirring slightly. Batter will remain lumpy.
  • Preheat griddle or Fry Pan to medium heat. Spoon out 1/4 cup (60 ml) batter for each pancake. Flip pancakes when bubbles begin to appear on surface.
  • Serving Suggestion: Serve hot Gingerbread Pancakes with applesauce, maple syrup, berries or fruit jam.
Nutritional Serving Size Per Pancake
Calories 130
Fat 4.5 g
Saturated Fat 2.5 g
Transfat 0 g
Cholesterol 50 mg
Sodium 200 mg
Carbohydrates 18 g
Fibre 1 g
Sugar 6 g
Protein 4 g

Shop this recipe...

Fry Pan
$65.00
Sea Salt (Grinder)
$15.00